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Item Assessment of quail meat nuggets prepared with ocimum gratissimum extract(National Animal Production Research Institute, Ahmadu Bello University, Zaria, 2018) Olusola, O. O.Consumers today demand foods with high nutritional value that are free from chemical preservatives. Ocimum gratissimum extract (OGE) was used as an antimicrobial agent and natural preservative at graded levels to assess the quality of nuggets made from Japanese quail meat. Batches of nuggets were produced from meat obtained from thirty-six (36) spent quails divided into four treatments (T1-0%, T2-2%, T3-4%, and T4-6%) in a completely randomized design. Carcass characteristics and physico-chemical parameters of fresh quail meat, prior to assigning to treatments were determined. Prepared quail meat nuggets were analysed for pH, proximate composition, cooking loss/yield, microbial and sensory characteristics. Results showed that mean live weight, carcass weight and dressing percentage of quail carcass were 144.00±10.17, 92.83±2.57 and 64.72±3.75, respectively while mean pH, water holding capacity, meat swelling capacity and extract release volume of fresh quail meat were 6.07±0.12, 70.27±5.24, 85.30±6.75 and 32.00±3.46, respectively. There were no significant differences (p>0.05) in pH, cooking yield and cooking loss of quail meat nuggets across the treatments. Highest values were however obtained for T4 (6.39), T2 (78.87) and T3 (30.45) in pH, cooking yield and cooking loss, respectively. Proximate composition of quail meat nuggets varied significantly (p<0.05) across the treatments with values ranging from 60.45 – 64.05 for moisture, 14.65 – 17.40 for protein and 10.85 – 12.30 for fat. Low microbial load counts were obtained in all treatments with T4 having lowest counts for total plate and coliform while T2 had the lowest count for yeast and mould. Low consumer acceptability scores were however obtained for all treatments. It was concluded that increasing the inclusion rate of OGE up to 6%, gave better quality quail meat nuggets.Item Performance and meat quality attributes of broiler chickens fed onion skin extract and onion skin meal supplemented diets at the finisher stage(2018-06) Olusola, O. O.; Tella, A. K.; Olasunkanmi, A. A.Aims: This study was carried out to investigate the meat quality attributes of broiler chickens fed onion skin extract and onion skin meal supplemented diets at the finisher stage. Study Design: The experiment employed a complete randomized design; all data generated were subjected to analysis of variance, P=0.05. Place and Duration of Study: The study was carried out at the Teaching and Research Farm of the University of Ibadan, Ibadan, Nigeria, between October and December, 2016 Methodology: Four experimental diets were formulated such that treatment 1 contained the basal diet with synthetic antioxidant, treatment 2 was a basal diet without any antioxidant, and treatment 3 was basal diet supplemented with 30g/kg of onion skin extract while treatment 4 contained basal diet supplemented with 100 g/kg of onion skin meal. One hundred and sixty eight broiler birds were randomly assigned to four treatments of six replicates each at seven birds per replicate. They were raised for 8 weeks. At the expiration of the experiment, three birds from each replicate were randomly selected, tagged, fasted, weighed and slaughtered. Carcass and organs were obtained and weighed. Samples for cooking loss, pH and cooking yield were taken. Thiobarbituric Acid Reactive Substances (TBARS) was employed to assess the shelf stability of the product. Aims: This study was carried out to investigate the meat quality attributes of broiler chickens fed onion skin extract and onion skin meal supplemented diets at the finisher stage. Study Design: The experiment employed a complete randomized design; all data generated were subjected to analysis of variance, P=0.05. Place and Duration of Study: The study was carried out at the Teaching and Research Farm of the University of Ibadan, Ibadan, Nigeria, between October and December, 2016 Methodology: Four experimental diets were formulated such that treatment 1 contained the basal diet with synthetic antioxidant, treatment 2 was a basal diet without any antioxidant, and treatment 3 was basal diet supplemented with 30g/kg of onion skin extract while treatment 4 contained basal diet supplemented with 100g/kg of onion skin meal. One hundred and sixty eight broiler birds were randomly assigned to four treatments of six replicates each at seven birds per replicate. They were raised for 8 weeks. At the expiration of the experiment, three birds from each replicate were randomly selected, tagged, fasted, weighed and slaughtered. Carcass and organs were obtained and weighed. Samples for cooking loss, pH and cooking yield were taken. Thiobarbituric Acid Reactive Substances (TBARS) was employed to assess the shelf stability of the product.Item Comparative assessment of beef, chevon and mutton biltong cured with ocimum gratissimum paste(National Animal Production Research Institute, Ahmadu Bello University, Zaria, 2017) Oyadeyi, O. S.; Oyinlola, O. O.; Olusola, O. O.Meat not processed after slaughter deteriorates, hence processing is needed to hinder microbial growth for longer shelf life in biltong. The study was carried out to comparatively assess responses of biltong from different meat types (beef, chevon and mutton) to Ocimum gratissimum paste (Ogp) as curing agent. The paste was obtained by blending the leaves of basil into paste (1.360 kg). Meat chunk of beef, chevon and mutton were stripped into approximately 8 - 10 x 2 x 1.5 cm along the grains. There were six treatments and each replicated twenty times. In a Completely Randomized Design using factorial arrangement treatments were tagged. T1, T3, T5 for controls (no Ogp) while T2, T4, T6 were treatments of beef, chevon and mutton respectively cured in (Ogp) paste for a period of 10 hours and mildly seasoned. After curing, meat strips were dipped into a mixture of hot water (100°C) and vinegar for two hours to prevent mould growth. The strips were then sundried (from 7a.m-6p.m) under insect proven condition, they were thereafter left to dry at room temperature for two weeks (at 27°C and 75% relative humidity). The proximate, minerals, organoleptic properties, microbial counts and characterisation of biltong were investigated. It was observed that the highest preference was given to beef biltong (T2) and chevon biltong (T2) in terms of overall acceptability while mutton biltong was least preferred. The aerobic bacteria, coliform and lactic acid counts were more in uncured biltong meat types while the cured mutton biltong (T6) had the least bacterial and lactic acid counts however, the highest counts was recorded in beef biltong (T2).Item Effects of cymbopogon citratus extract on quality of chevon patties during storage(Department of Animal Science, University of Ibadan, Ibadan, Nigeria, 2017) Oyesanwen, A. T.; Olusola, O. O.Lipid oxidation and growth of undesirable microorganisms in meat and meat products render them unacceptable for human consumption. A need therefore arises to explore the use of natural antioxidants and antimicrobials to prevent deterioration as synthetic ones have been found to pose high health risks to consumers. The effect of Lemon grass (Cymbopogon citratus) extract (LGE) on shelf stability of cooked Chevon patties during refrigerated storage was investigated. The experiment was a factorial experiment in a completely randomized design with five antioxidant treatments (Treatment A (0.2% Vit E), B (control), C (0.1% LGE), D (0.2% LGE), E (0.3% LGE) and four storage days (0, 3, 6, 9). Proximate composition of patties were determined using standard method, sensory qualities were evaluated using a 9-point hedonic scale, lipid oxidation was monitored by malondialdehyde formation with 2-thiobarbituric acid (TBARS) assay. Nutrient composition of patties at all treatment levels, except ash were affected (p<0.05) by the antioxidant treatments. Lipid oxidation rates of patties and pH were reduced (p<0.05) by antioxidant treatments during storage. Total Plate Count (TPC) was also (p<0.05) reduced and all counts were below 7logCFU/g, the Maximum Permissible Limit (MPL) for TPC. Sensory qualities were not (p<0.05) influenced by the antioxidant treatments however, a high Overall Acceptability score (6.70+1.16) was observed for treatment D, closely followed by treatment A (6.60+0.97). Lemon grass extract at 0.2% level of inclusion had comparable effects with alplia-tocopherol in most parameters measured and can successfully replace its use at this level to improve the shelf-life of Chevon patties and also provide a meat product with natural additives.Item Quality evaluation of kilishi, an intermediate moisture meat product sold in Zaria metropolis, Nigeria(Animal Science Association of Nigeria, 2017-09) Olusola, O. O.; Abunwune, R. N.; Adeshola, A. T.This study was carried out to evaluate the chemical and microbial qualities of Kilishi sold in Zaria metropolis, Nigeria. A total of thirty (30) samples from three different locations (Sabon-gari-(Site I), Zaria city (Site II) and Samaru area (Site III) were randomly collected. Control samples of Kilishi were prepared in the Meat Laboratory of the Department of Animal Science, Ahmadu Bello University. All Kilishi samples were subjected to chemical analysis and microbiological examination-aerobic plate counts (APC), staphylococcal counts (SC), fungal counts (FC) and coliform counts (CC). Kilishi from Site II had significantly (p<0.05) higher moisture values (7.52%) than Kilishi from the control (5.65%), Site I (5.19%) and Site III (5.44%), fat and ash contents were significantly (p<0.05) higher in control (22.53% and 7.80%) respectively) than Kilishi from other sites. Microbial counts were high in commercial Kilishi samples with mean APC of 4.1x10(5), Coliform counts of 3.0x10(1) and FC of 5.9x10(6) in Site I while Staphylococcal counts was 7.0x10(4) in Site III. The general evaluation of microbial species showed the presence of Staphylococcus aureus, Bacillus subtilis, Escherichia coli and Klebsiella sp in commercial Kilishi which could pose high health risk to consumers. It is therefore advised that processors of Kilishi should imbibe good hygienic practices in order to improve the quality and reduce the risk of food borne illnesses while consuming this product.Item Effect of rigor state and curing temperature on the processed yield and physicochemical properties of broiler meat(National Animal Production Research Institute, Ahmadu Bello University, Zaria, 2016) Haruna, M. H.; Olusola, O. O.; Olugbemi, T. S.; Ayo, T. S.; Umar, U. A.A study was conducted using 16 (sixteen) half carcasses of broiler chickens with the aim of improving the yield and quality of meat products. The effects of rigor state and curing temperature on yield and quality of smoked-cooked meat were investigated using a 2 x 2 factorial arrangement. The meat was cured pre-rigor and post-rigor in hot and cold brine solution, after which they were smoked for approximately two hours to an internal temperature of 69±1ºC. The results showed that rigor states significantly (P<0.05) affected dry matter, moisture, lipid and nitrite content. Lower moisture (20.23 %) and lipid content (10.37 %) was observed in the post-rigor meat but with higher nitrite content (131.06 ppm). Curing temperatures significantly (P<0.05) affected the yield, dry matter, moisture, nitrite and salt contents of the product. The yield of meat and moisture content was higher in cold cure (14.60 % and 32.68 % respectively) but with a lower nitrite and salt content. Furthermore, the interaction between curing temperature and rigor state was also significant (P<0.05) with post rigor and cold cure interacting best with a yield of 15.88 % and lipid content of 10.35 %. Lowest moisture content was observed in the post-rigor hot cure treatment (15.49 %). Nitrite and salt contents were lower in the pre-rigor cold cure treatment (108.90 and 1.86 % respectively) with also higher ash content (5.62 %). It is concluded that optimum yield can be achieved through cold curing in post- rigor state.Item Sensory and physicochemical evaluation of suya produced from various round muscles(Animal Science Association of Nigeria, 2016) Gandi, B. R.; Olusola, O. O.; Abunwune, R. N.; Makama, R. S.; Abdu, S. B.A study was conducted to evaluate Suya produced from various round muscles (Rectus femoris, Semi-tendinosus, Biceps-femoris, Semi membranosusand Vastus lateralis) for organoleptic and physiochemical properties. The study was carried out using a completely randomized design. The result from the experiment showed that the fat content was not significantly (P>0.05) affected by the muscle types. The score for overall acceptability on a five point hedonic scale indicated that the consumers preferred Bicepsfemoris which was significantly (P< 0.05) different from other round muscles. Water holding capacity was observed to have influence on other qualities such as flavor, juiciness and tenderness. Product yield was lowest (70.20%) in Vastuslateralis, indicating a good yield from all muscles. It was concluded that the prime cuts, apart from resulting in Suya with high prices are not necessarily better than Suya from less choice parts of the carcass (Rectus femor is, Semi-tendinosus, Biceps-femoris, Semi membranosus and Vastus lateralis) in terms of product yield and eating qualities.Item Whole unfermented African locust bean (WUALBF) flour (Parkia biglobosa) as non conventional extender in frankfurter-type sausage(The Nigerian Society for Animal Production, 2016) Attoh-Kotoku, V.; Olusola, O. O.; Osafo, F.; Omojola, A. B.Frankfurter-type sausages were produced using Whole Unfermented African Locust Bean Flour (WUA LBF) to substitute Ground Beef (GB) in the product formulation at 0%, 5%, 10%, 15% and 20% respectively. Dried African Locust bean seeds (Parkia biglobosa) were obtained from the Crops Research Institute of the Council for Scientific and Industrial Research, Kumasi, Ghana. They were cooked overnight to soften the testa, which was carefully removed by pressing between palms and separated by swirling in water bath through a colander of 25mm sieve diameter. The resultant beans were sun dried, milled into four for incorporation into the sausage formulations. Protein, fibre and cooking yield increased significantly (P<0.05) with increasing use of WUALBF while moisture, ash, fat and cooking loss reduced significantly (P>0.05). Sensory evaluation revealed very high score (P<0.05) for formulations with 5% WUALBF for taste, favor, mouth-feel and Overall Acceptability (OA). The use of WUALBF had no significant effect (P>0.05) on appearance, tenderness, juiciness and pH of the product. Production cost reduced by 6.5%, 12.92%, 24.32% and 29.60% respectively when using 5%, 10%, 15% and 20% WUALBF in Frankfurter-type sausages. The results suggest that WUALBF has promising potential as a non-conventional extender in Frankfurter-type Sausage.Item Quality characteristics and microbial status of beef smoked with different plant materials(Animal Science Association of Nigeria, 2014-09) Gandi, B. R.; Olusola, O. O.; Bawa, G. S.A study was conducted to evaluate the effect of smoking beef using different plant materials as sources of smoke in Zaria, Kaduna State. The effect of smoke from four plant materials (Acacia raddiana, Eucalyptus camaldutensis, Azadirachta indica and Cocos nucifera) on organoleptic, microbial and physicochemical properties of smoked beef was evaluated. There was no significant (P>0.05) difference among the sources of fuel wood tested on the overall acceptability of smoked meat. The organoleptic scores (1.40-3.50) were lowest for beef smoked with in C. nucifera and highest for beef smoked with A. raddiana (standard check). The pH values were within the accepted limit (5.5-6.5). Percentage thermal shortening was highest (7.00%) in beef smoked with A. raddiana. Total viable counts/Aerobic plate count, coli-form counts were all within safe limits (i.e. <1/2 million/g). It was concluded that Eucalyptus camaldutensis (Turare), Azadirachta indica (Neem) and Cocos nucifera (coconut husk) are good sources of fuel wood and can be used as an alternative to Acacia raddiana for smoking beef.Item Effect of varying stocking densities and vitamin C (ascorbic acid) supplementation on growth performance of Japanese quails(Department of Animal Science, University of Ibadan, Ibadan, Nigeria, 2014) Olugbemi, T. S.; Olusola, O. O.; Friday, T. S.An experiment was carried out to assess the effect of different stocking densities and vitamin C supplementation on the performance of Japanese quails. Four Hundred and Thirty Two (432) unsexed quail birds of two (2) weeks of age were allotted randomly into nine (9) groups with 3 replicates each in a 3x3 factorial arrangement (3 stocking density levels and 3 graded vitamin C levels) with densities of 150, 120, 90 cm2/bird (11,16, 21 birds) and Vitamin C levels of 0mg/kg diet, 50mg/kg diet and 100mg/kg diet. During the five weeks growing trial (2- 6 weeks) parameters on performance attributes and heamatological values were obtained. The results showed that stocking density had significant effects on final weight (131.59g compared to111.10g for the lowest), total and daily weight gain. No significance difference was observed for feed conversion ratio, age at first lay and first egg weight. Observations on haematological parameters (packed cell volume (PCV), total protein (TP), haemoglobin, red blood cell (RBC), lymphocyte, heterophil) on stocking density showed no significant differences. Vitamin C supplementation at 50mg/kg and 100mg/kg did not have any significant effect on the growth performance parameters of growing quails. Considering that stocking density at 150cm2/bird resulted in improvements with respect to final weight (30.54g/bird), daily weight gain (1.08g/bird) and daily feed intake (2.26g/bird) with or without vitamin C supplementation, it is recommended that stocking rates of quails between the ages of 2 - 6 weeks should not be below 150cm2/bird.